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Oven-baked potato and courgette fritters

Oven-baked potato and courgette fritters

Grated vegetable fritters baked in the oven and turned halfway through, without yoghurt sauce.

Active time25 min

CookingNot specified

Total1 h

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Ingredients

  • 400 g courgettes
  • 500 g potatoes
  • 1 egg
  • 30 g wheat flour
  • 40 ml sunflower oil

Preparation

  1. Peel the potatoes, wash the courgettes and grate both. Squeeze in a clean cloth to remove as much water as possible.

    400 g courgettes
    500 g potatoes
    • vegetable peeler
    • grater
    • clean tea towel

  2. Beat the egg, then mix with the vegetables and flour.

    1 egg
    30 g wheat flour
    • bowl
    • fork
    • mixing bowl

  3. Preheat the oven to 200 °C. Grease a large parchment-lined baking tray with half the oil. Add spaced mounds of mixture and flatten to 1 cm. Brush with the remaining oil. Bake for 25 to 30 minutes, turning halfway, until the potatoes are tender and the surface golden.

    40 ml sunflower oil
    • oven
    • baking tray
    • baking parchment
    • pastry brush
    • spatula

Allergens

  • Eggs
  • Gluten
Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Oven-baked potato and courgette fritters